Follow all instructions above through rolling the dough into a vertical log and cutting the rolls and placing on a greased baking sheet.
Once you've done this, spray the tops of the rolls with cooking spray. Cover with saran wrap and seal well around the edges. Make sure no air gets in there so the rolls don't dry out.
Place in the fridge overnight, up to a day.
Remove from fridge 2 hours before you'd like to bake them. Keep them covered, but let them sit on the counter untouched. They need to get to room temperature, and the dough needs to start to rise a little more before they go in the oven.
Once they've come mostly to room temperature (they can be a little cold, but not freezing), and have risen slightly, follow the baking instructions.
Place them in a preheated 200 degree oven for 5 minutes, then turn the temperature up to 350 degrees F and bake for 15-18 more minutes (don’t open the oven door when you raise the temp).
When the cinnamon rolls are lightly browned on top they are done. Remove and frost immediately!
*You can make the frosting the night before and store in an airtight container. Then just frost as soon as they come out of the oven!